Air Fryer Falafel Balls

Just returned from an amazing trip to Israel and the number one street food by far were falafels! My first bite of side-of-the-road falafels was probably the best of the best. Here, I’ve created this dish with a healthier Asian twist (of course), my Air Fryer Falafel Balls!

Look how crispy these falafels are! Can you believe they’re air-fried? I served these with a spicy aioli dipping sauce, just two ingredients!

How to make crispy Air Fryer Falafel Balls:

This is a must: soak the dried chickpeas in a large bowl with plenty of water for at least 20 to 24 hours to soften. They will double in size when done. There are no shortcuts here!

Place the chickpeas and the rest of the ingredients in a large food processor. Pulse until the mixture is coarse but not puréed. Place the mixture in a large bowl.

Using a small scoop (or your hands), shape each falafel into about 1 ½ inch balls and place on a tray to prepare for cooking. Add another teaspoon or so of the chickpea flour if the mixture is too wet. You can also squeeze out some of the moisture from the mixture.

Place about 9 falafel balls into your air fryer and spray the tops of the balls with the avocado or canola oil. This helps to brown them. Air fry the falafel balls at 370 degrees for 15 minutes. They should be nice and golden brown and crispy. Repeat the air frying until you’ve fried around 30 to 34 falafel balls.

Soak the dried chickpeas (garbanzo beans) in a large bowl filled with water for at least 20 to 24 hours. 24 hours is really ideal. The chickpeas will double in size when ready.

The falafel mixture should look like a paste, but not over-processed. You want it to have a nice texture.

I made 1 1/2-inch balls with the falafel mixture which made them all uniform. Prepare on a plate before air frying.

My air fryer will only fit around 9 balls at a time, at 15 minute cooking intervals.

I made a mildly spicy aioli dipping sauce for the falafel balls using just light mayonnaise and sambal oelek. Perfect!

TIPS & TRICKS:

You need to soak the dried chickpeas in water for at least 20 to 24 hours. 24 hours is ideal. There are no shortcuts here! Using canned chickpeas will not work, they are too mushy! Once soaked the chickpeas with double in size when ready.

I like to use a small cookie scoop so that the falafel balls come out uniform. The perfect size is 1 1/2 to 2 inches in size.

If the mixture is too wet, add a little more chickpea flour, but not too much or the falafels will come out dry. You can squeeze out the extra liquid as well.

Spray the falafel balls with cooking spray which will make them golden brown and crispy when cooked!

Store leftover falafel balls in the refrigerator for up to two days. You can freeze the leftovers in a large baggie and reheat.

The prep time does not include the soaking of the chickpeas.

WANT MORE?

If you like this recipe, you’re going to love my Spicy Baked Shrimp Balls! They’re sweet, spicy, healthy, and delicious!

SUGGESTED WINE PAIRING:

2018 Fieldhouse White Blend. Bright and textured with notes of underripe peach, underripe apricot and white flowers on a core of refreshing acidity that lingers so the wine finishes clean; as the wine warms, notes of pear and honey emerge. BUY THIS WINE

Instructions

Soak the dried chickpeas in a large bowl with plenty of water for at least 20 to 24 hours to soften. They will double in size when done.

Place the chickpeas and the rest of the ingredients in a large food processor. Pulse until the mixture is coarse but not puréed. Place the mixture in a large bowl.

Using a small scoop (or your hands), shape each falafel into about 1 ½ inch balls and place on a tray to prepare for cooking. Add another teaspoon or so of the chickpea flour if the mixture is too wet.

Place about 9 falafel balls into your air fryer and spray the tops of the balls with the avocado or canola oil. This helps to brown them. Air fry the falafel balls at 370 degrees for 15 minutes. They should be nice and golden brown and crispy. Repeat the air frying until you’ve fried around 30 to 34 falafel balls.

Notes

You need to soak the dried chickpeas in water for at least 20 to 24 hours. 24 hours is ideal. There are no shortcuts here! Using canned chickpeas will not work, they are too mushy! Once soaked the chickpeas with double in size when ready.

I like to use a small cookie scoop so that the falafel balls come out uniform. The perfect size is 1 1/2 to 2 inches in size.

If the mixture is too wet, add a little more chickpea flour, but not too much or the falafels will come out dry. You can squeeze out the extra liquid as well.

Spray the falafel balls with cooking spray which will make them golden brown and crispy when cooked in the air fryer!

Store leftover falafel balls in the refrigerator for up to two days. You can freeze the leftovers in a large baggie and reheat.

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Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! Read More…